Press-in Almond Crust

Makes one 9 inch pie crust or 9-10 inch tart pan crust

Give your rolling pin a time out with this nutty crust pressed directly into the pie or tart pan; the gluten free option produces a delicate, crumbly option that’s great with Pear Frangiapan Tart. To make it gluten free, substitute gluten-free oat flour for the all purpose flour.

Pour almonds into a food processor and pulse into a fine meal, then add flour and salt and pulse to combine. Continue to pulse and stream in canola oil, then pulse in 3 tablespoons of almond milk. Mixture should hold together when pressed between your finger tips; if it feels a little mix in one more additional tablespoon of almond milk at a time.

Lightly grease pan, and sprinkle in mixture. Press the mixture into the bottom and sides.

I made the gluten free version of this crust with the pear tart and it was just great. I’m thinking of using this with the chocolate pudding pie you posted. How much longer would it need to bake for that?

I used this to make the pear frangipane tart for Thanksgiving and it came out really well. I was a little worried when I pressed it into the pan because it was incredibly oily! (I had to laugh at the instruction to “sprinkle” it into the pan – it was just one oily ball of dough!) But it was fine after baking.

One note: you leave out the step to add the sugar in the instructions. I just assumed that it was the same step as adding the flour and salt.

If I don’t have almond milk will oat or rice milk be fine? Will those milks also be okay for the pear frangipane? Thanks 🙂 I’m going to make this for my Christmas so my dad can eat dessert – he has Coeliac’s disease.

Went ahead and substituted coconut oil for the canola (coconut oil is a solid at room temperature, so I cut it in as if using butter). Tasted great, I used this crust with the pear frangipane tart, muy delicioso!!!

[…] Whatever the reason, there was nothing to stop me from making a custard dish of some description, as I had both corn flour and custard powder, along with soya milk, sugar and a variety of flavourings. As usual, I had a good nosey at other people’s ideas and was inspired by Isa’s pastry recipe on the Post Punk Kitchen – http://www.theppk.com/2009/09/press-in-almond-crust/ […]

Here are my notes on this: I didn’t have canola oil so I used 2 tablespoons of Organic All Veg Shortening. I also didn’t have AP flour so I used Bob’s Red Mill Whole Wheat Pastry Flour. Turned out yummy! Thanks for the easy and Fab recipe! I’m making an apricot tart.

I love the flavor of almonds with anything — I imagine this would be delicious with a pumpkin pie, maybe with some coconut in the crust as well. I have enjoyed baking a little more recently — honestly, I find it quite boring but I am committed to becoming a good vegan baker. 🙂 I am making all kinds of dishes, and next week more breakfast recipes. I have also enjoyed making Jollof rice, but it is nothing very interesting.

Hey! I love this recipe. And I’m wondering if you could correct the mistake and add to the written directions when the sugar should be added? It is omitted in the directions – and now twice I have omitted adding sugar to the crust – arrgh! I make it for the frangipane tart and it is so delicious, like an English Bakewell tart. Thank you!

I use Almond Meal/Flour a lot and will caution you that almonds are oily therefore only add 1/2 the oil or butter in a recipe you are substituting flour in. Coconut flour, on the other hand, is drier and absorbs more oil and butter.